Tomato And Peach Salad With Whipped Goat Cheese Food

TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE

Tomato and Peach Salad With Whipped Goat Cheese image

Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

Provided by Alexa Weibel

Categories salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon whole-grain mustard, preferably Maille brand
1/2 teaspoon fresh lemon zest, plus 2 teaspoons juice
Kosher salt and black pepper
1/4 small red onion, very thinly sliced
4 ounces soft goat cheese or feta
6 tablespoons heavy cream
2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
2 medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges
1 packed cup torn purslane, mâche or watercress (optional)

Steps:

In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

TOMATO-PEACH SALAD

Tomato-Peach Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield Yield:

Number Of Ingredients 0

Ingredients

Steps:

Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
See all 50 Simple Salads

TOMATO SALAD WITH GOAT CHEESE

Tomato Salad With Goat Cheese image

Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!

Provided by KellyMac6

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

mesclun or any mixed salad green, about 1 cup per person
4 large tomatoes, washed and sliced
8 ounces fresh goat cheese
salt and freshly ground pepper
4 tablespoons parsley, chopped at the last minute (or basil)
2 tablespoons minced shallots
1 teaspoon mustard
2 tablespoons vinegar
6 tablespoons olive oil

Steps:

Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
Mix the dressing ingredients into an emulsion.
Crumble the goat cheese onto the tomato slices.
Season with salt and pepper to taste.
Pour dressing on top lightly and add the chopped parsley or basil.

TOMATO PEACH SALAD

Tomato Peach Salad image

Light and refreshing summer salad! Ripe tomatoes and peaches are delicious on their own, but even better together in this colorful combination. I adapted a recipe from Cooking Light Magazine to have a bolder taste from earthy arugula and sweet corn off the cob. I can't get enough corn during the summer, and leave it uncooked for crunch, but cooked is fine if you prefer. The sweetness of the fruits balance the bitterness of the arugula, though if you still don't like the bite, the salad is plenty good without!

Provided by Erin KG

Categories Corn

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tomatoes
2 peaches
1 ear of corn
1/2 medium red onion
1 bunch fresh basil
1 bunch green onion
1 ounce feta cheese, crumbled
2 cups arugula
1 tablespoon apple cider vinegar
1 1/2 teaspoons olive oil
1 teaspoon honey
1 dash salt, coarsely ground
1 dash pepper, coarsely ground

Steps:

1. Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips.
2. Use a sharp knife to remove the corn from the cob.
3. Combine tomatoes, peaches, red onion, and corn in a bowl.
4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well. Drizzle this over the fruit and give it a toss to coat. Add more salt/pepper to taste.
5. Layer a serving plate with the arugula, and top with the coated fruit.
6. Chop the green onion and basil, and sprinkle over your salad along with the feta crumbles before serving.

Nutrition Facts : Calories 241.5, Fat 8.2, SaturatedFat 3, Cholesterol 13.4, Sodium 276, Carbohydrate 39.9, Fiber 7.1, Sugar 25.5, Protein 8.2

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